Jamaican Jerk Chicken Tenders with Mango Rum Glaze
For Jerk marinade:
1/2 cup ground allspice
1/2+ cup packed brown sugar
6 to 8 garlic cloves
2 to 3 scotch bonnet peppers, depending on size, remove seeds
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches scallions
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons soy sauce
1) Place the allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, ginger, nutmeg, salt, pepper, and soy sauce in a food processor and pulse it until smooth. Refrigerate until ready to use. This can be made well in advance.
2) Marinate chicken tenders 5-6 hours in Ziploc bag.
3) Grill, bake or sauté on medium high heat until chicken reaches 165*, keep warm.
For mango rum glaze:
1/4 cup rum
2 large mangoes, peeled and diced
1/2 teaspoon grated nutmeg
1/2 teaspoon grated cinnamon
1/3 cup packed light brown sugar
1 large fresh lime juice, and zest or
1 large fresh lemon juice and zest
1 teaspoon fresh grated ginger
1 teaspoon cornstarch
1) Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
Place chicken on a bed of mixed salad greens, drizzle with mango rum sauce.